About this Recipe In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time.

Servings: 4 Cook time: 20 minutes

One-Pot Spaghetti With Cherry Tomatoes and Kale

Ingredients: 1 pound spaghetti 1 pound cherry tomatoes, halved (about 2 pints) 2 lemons, zested 1/4 cup plus 3 tablespoons olive oil 2 teaspoons kosher salt, plus more to taste 1 bunch kale or spinach, leaves only, washed and chopped Black pepper Parmesan, for serving

Directions: 1. Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) 2. Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it does not stick. 3. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.